SOFT AND FLAKY BUTTERMILK BISCUITS

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Buttermilk Biscuits -MoveYuhHand
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Nothing compares to the aroma of freshly made buttermilk biscuits filling the kitchen air. They’re fluffy and flaky, and oh so irresistible that they’ll be gone in no time. These are the next best thing to freshly baked bread. They are perfect for any meal of the day and will quickly become a favorite of your family.

WHAT ARE BISCUITS?

In many parts of the world, biscuits are a sweet, flat, unleavened pastry that is baked until crisp. In America, they refer to them as cookies, whereas a biscuit is a small quick bread, a staple of Southern cuisine. They make them from flour, salt, butter, and with baking powder as a leavening agent. They then cut the dough with a circular cutter after rolling it out and folding it into multiple layers.

INGREDIENTS NEEDED TO MAKE BUTTERMILK BISCUITS

1. Flour

2. Baking Powder

3. Sugar

4. Butter

5. Buttermilk/Milk

6. Salt

HOW TO MAKE BUTTERMILK BISCUITS

1. Mix all your dry ingredients together and then mix in your cold shredded butter.

2. Add in your wet ingredients and mix well.

3. Flour your surface and roll out your dough.

4. Fold your dough five times to add layers to your biscuits.

5. Use a dough cutter or a biscuit cutter to cut out your biscuits.

6. Add your biscuits to a lined baking sheet and spread melted butter on your them.

7. Bake at 425 for 14 mins.

HOW TO MAKE BUTTERMILK AT HOME

Mix 1 tbsp of vinegar with 3/4 cup + 3 tbsp milk. Let sit for ten minutes.

STORAGE TIPS

You should always store biscuits in an airtight container to maintain its freshness. Otherwise, it will become stale quickly after being exposed to air. For extra protection, wrap them in foil or cling wrap.

Room Temperature – Ensure that you let them cool completely before storing. They will keep for up to 2 days.

Fridge – Follow the above steps and they will keep for up to 7 days.

Freezer – You can freeze your biscuits in one of two ways; unbaked or pre-baked. For the unbaked dough, I recommend cutting out your biscuits and then wrapping them individually before freezing them in an airtight container. Then they will be ready to be baked in the oven.

If you already baked your biscuits, wait for them to be cooled completely before wrapping them individually and storing in an airtight container.

Both unbaked and pre-baked biscuits will last in the freezer for up to 3 months.

HOW TO REHEAT THEM

Bake refrigerated biscuits at 350 degrees for 5-7 minutes. The baking time for frozen biscuits will be between 15 and 20 minutes. Place a foil sheet over the biscuits to stop them from getting too brown.

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Buttermilk Biscuits -MoveYuhHand

SOFT AND FLAKY BUTTERMILK BISCUITS

Nothing compares to the aroma of freshly made buttermilk biscuits filling the kitchen air. They're fluffy and flaky, and oh so irresistible that they'll be gone in no time.
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Course Breakfast
Cuisine American
Servings 8 Biscuits
Calories 237 kcal

Ingredients
  

  • 2 cups Flour
  • 1 tbsp Baking Powder
  • 2 tbsp Sugar
  • ½ tsp Salt
  • ½ cup Cold Shredded Butter
  • 1 cup Buttermilk

Instructions
 

  • Mix all your dry ingredients together and then mix in your cold shredded butter.
  • Add in your wet ingredients and mix well.
  • Flour your surface and roll out your dough.
  • Fold your dough five times to add layers to your biscuits.
  • Use a dough cutter or a biscuit cutter to cut out your biscuits.
  • Add your biscuits to a lined baking sheet and spread melted butter on your them.
  • Bake at 425 for 14 mins.

Notes

Tip: freeze your butter for 15 minutes so that it is easier to grate.
Keyword buttermilk biscuits

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